CARVING

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (14)
  1. The figure No. 1. represents it as laid in the dish with the back uppermost.
  2. When it is first cut, it should be in the hollow part of it, in the direction a, b, and the knife should be passed deep to the bone.
  3. The gravy will then run fast into the dish, the part will immediately open, and many fine slices will be readily cut from it.
  4. The prime part of the fat lies on the outer-edge, and is to be cut out in thin slices in the direction c, f.
  5. If many are at table, and the hollow part cut in the line a, b, is eaten, some very good and delicate slices may be cut one on each side the ridge of the blade-bone, in the directions c, d.
  6. The line between these two dotted lines, is that in the direction of which the edge, or ridge of the blade-bone lies, and cannot be cut across.
  7. No. 2. represents the under-side, where there are two parts very full of gravy, and such as many prefer to the upper-side.
  8. One is a deep cut, in the direction g, h, accompanied with fat, and the other all lean, in a line from i to k.
  9. The parts about the shank are coarse and dry; but yet some prefer these to the rich and more juicy parts.
  10. When you carve it you must cut a long slice in either of the fleshy parts, on the side of the back-bone, in the directions a, b.
  11. There is seldom any great length of tail left on, but if it is sent up with the tail, many will be fond of it, and it may be easily divided into several pieces, by cutting between the joints of the tail, which are about an inch apart.
  12. FISH in general requires very little carving, the fleshy parts being those principally esteemed.
  13. A cod’s head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish
  14. When cut, it should be done with a spoon first-throw, and the parts about the back-bone on the shoulders are the most firm
Original Text
CARVING. 365 and producing many nice bits. The figure No. 1. represents it as laid in the dish with the back uppermost. When it is first cut, it should be in the hollow part of it, in the direction a, b, and the knife should be passed deep to the bone. The gravy will then run fast into the dish, the part will immediately open, and many fine slices will be readily cut from it. The prime part of the fat lies on the outer-edge, and is to be cut out in thin slices in the direction c, f. If many are at table, and the hollow part cut in the line a, b, is eaten, some very good and delicate slices may be cut one on each side the ridge of the blade-bone, in the directions c, d. The line between these two dotted lines, is that in the direction of which the edge, or ridge of the blade-bone lies, and cannot be cut across. No. 2. represents the under-side, where there are two parts very full of gravy, and such as many prefer to the upper-side. One is a deep cut, in the direction g, h, accompanied with fat, and the other all lean, in a line from i to k. The parts about the shank are coarse and dry; but yet some prefer these to the rich and more juicy parts. A Saddle of Mutton.—Plate IV. THIS is by some called a chine of mutton, and consists of the two loins together, the back-bone running down the middle to the tail. When you carve it you must cut a long slice in either of the fleshy parts, on the side of the back-bone, in the directions a, b. There is seldom any great length of tail left on, but if it is sent up with the tail, many will be fond of it, and it may be easily divided into several pieces, by cutting between the joints of the tail, which are about an inch apart. A Cod’s Head.—Plate V. FISH in general requires very little carving, the fleshy parts being those principally esteemed. A cod’s head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish When cut, it should be done with a spoon first-throw, and the parts about the back-bone on the shoulders are the most firm and
Notes
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